If you love Korean food, you will undoubtedly love this flavorful, mouth-watering salad with a slightly spicy flavor.
The stomachs can be boiled in advance, then you will spend no more than half an hour preparing the snack.
The stomachs take much longer to cook than the meat itself. If they are not cooked enough, they will turn out tough, stringy and tasteless. Fully cooked gizzards taste like young beef.
If you decide to boil the gizzards ahead of time, cool them in the broth to keep them soft.
Ingredients:
- carrots – 150 g;
- onion – 100 g;
- chicken gizzards – 400 g;
- green radish – 80 g;
- garlic – 3 cloves;
- ground paprika – 5 g;
- red pepper – 1 g;
- ground coriander – 5 g;
- salt;
- sugar – 3 g;
- vinegar - to taste;
- refined vegetable oil – 50 g;
- young parsley - a thin bunch.
Making a salad of chicken gizzards, carrots and radishes.
Thaw the stomachs and rinse thoroughly. If there are pieces of yellow membrane left on the inner wall of some stomachs, remove them.
Boil the gizzards in salted water, adding dill or parsley stems for flavor. When the meat is tender, remove from heat.Leave in the broth until it cools completely.
Peel the carrots, radishes, onions and garlic. Rinse with water.
Grate the carrots on a Korean grater in the form of a long straw. Place in a bowl. Add salt, sugar, paprika, pepper and coriander.
Mix with your hands, lightly squeezing the carrots to release their juice. Leave for 15 minutes.
Grate the radish using the same grater. Chop the onion into half rings. Add to carrots.
Remove the ventricles from the broth. If they are large, cut them in half.
Place in bowl with remaining vegetables. Add chopped garlic and chopped herbs.
Pour hot oil over everything and stir.
Place in a frying pan and put on fire. Stirring, heat for no more than a minute. The vegetables should just soften slightly, but still remain half-raw. Remove from heat.
Sprinkle vinegar to taste and stir. Let sit covered for five minutes.
Place on a plate.
